New York Style Sour Cream Topped Cheesecake

Name: New York Style Sour Cream Topped Cheesecake
Prep time: 15 min
Total time: 305 min
Yield: 16
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs); ¼ cup butter, melted; 1¼ cups sugar, divided; 4 pkg. brick cream cheese, softened; 2 tsp. vanilla, divided; 1 container sour cream, divided; 4 eggs; 2 cups strawberries, sliced

When you want the best cheesecake, reach for this New York style recipe. This classic dessert in a graham cracker crust and topped with berries won't disappoint.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
¼ cup butter, melted
1¼ cups sugar, divided
4 pkg. (8 oz. each) brick cream cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) sour cream, divided
4 eggs
2 cups fresh strawberries, sliced

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.

Beat cream cheese with 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely.

Refrigerate cheesecake 3 hours. Use foil handles to lift cheesecake from pan before cutting into pieces.

Serve topped with strawberries.